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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GIM-23-159 | THE MECHANISM OF DETERIORATION OF EDIPLE OILS | Elective | 1 | 2 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | The aim of this course is to ensure that the students are learn the deterioration reactions of edible oil, physical and chemical changes occurring in oils, oxidation and the factors affecting of oxidation and kinetics of oxidation as detailed. | | Name of Lecturer(s) | | Yrd. Doç. Dr. Ayhan BAŞTÜRK | | Learning Outcomes | | 1 | Students learn to prevent of oil deterioration. | | 2 | Students learn the oils of the other major reactions. | | 3 | Students have knowledge about to student presentation on selected topics concerning the course. | | 4 | Students learn chemical and enzymatic hydrolysis of oil and fats. | | 5 | Students learn the reactions of oil deterioration. | | 6 | Students learn formation of oxidation on fats. | | 7 | Students learn the oxidation mechanism and the formation of hydroperoxides. | | 8 | Students learn the factors affecting the oxidation. |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | | Weekly Detailed Course Contents | |
| 1 | Deterioration of fats and oils. | | | | 2 | Microbial degradation of oils and oil products. | | | | 3 | Chemical hydrolysis of fats and oils. | | | | 4 | Enzymatic hydrolysis of fats and oils. | | | | 5 | The importance of oxidation and the formation of fats and oils. | | | | 6 | Auto oxidation mechanism and the formation of hydroperoxides. | | | | 7 | Auto oxidation mechanism and the formation of hydroperoxides. | | | | 8 | Enzymatic oxidation. | | | | 9 | Thermal oxidation | | | | 10 | Kinetics of oxidation | | | | 11 | Oxidation of the factors affecting. | | | | 12 | Other reactions of fats and oils. | | | | 13 | Prevention of oxidative degradation reactions. | | | | 14 | Student presentations in specially selected topics. | | |
| | Recommended or Required Reading | | 1)Kayahan, M. (2003). Yağ Kimyası. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A.Ş., 220s, Ankara.
2)Başoğlu, F. (2006). Yemeklik Yağ Teknolojileri (Edible Fats and Oils Technology), Nobel Basımevi, 349 s, Ankara.
3)Nas, S., Gökalp, H.Y., Ünsal, M. (1998). Bitkisel Yağ Teknolojisi. PAÜ Müh. Fak. Ders Kitapları Yay. No: 005, Müh. Fak. Matbaası, 329s, Çamlık, Denizli.
4)Gümüşkesen, A.S. , Yemişçioğlu F.(2004). Bitkisel Yağ Teknolojisi. Asya Tıp Yayıncılık Ltd.Şti. II.Basım,s.224, İzmir.
5)Gunstone, F.D., Harwood, J.L., Padley, F.B., (1986). The Lipid Handbook. Chapman and Hall, London.
6)Hoffmann, G. (1989) . The chemistry and Technology of Edible Oils and Fats and Their Fat Products. Academic Press, USA, 384 s.
| | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | | | Language of Instruction | | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 14 | 3 | 42 | | Discussion | 8 | 1 | 8 | | Question-Answer | 8 | 1 | 8 | | Brain Storming | 8 | 1 | 8 | | Self Study | 14 | 3 | 42 | | Individual Study for Mid term Examination | 1 | 15 | 15 | | Individual Study for Final Examination | 1 | 25 | 25 | | Reading | 10 | 1 | 10 | | Performance | 10 | 1 | 10 | | Homework | 4 | 3 | 12 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | | | | | | | | | | | | | | | | | | LO2 | | | | | | | | | | | | | | | | | | LO3 | | | | | | | | | | | | | | | | | | LO4 | | | | | | | | | | | | | | | | | | LO5 | | | | | | | | | | | | | | | | | | LO6 | | | | | | | | | | | | | | | | | | LO7 | | | | | | | | | | | | | | | | | | LO8 | | | | | | | | | | | | | | | | |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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